Or it could just be a kind of placebo effect that doesn't stand up to double blind testing, and the function of coffee pickiness has more to do with social signaling than flavor.
There are subtle strokes that are off the chart of what I'd say "an average consumer" might find or look for that are _easily_ identifiable with a small amount of training and effort (I've identified roast or lot changes from my go-to roaster without any prompting or hints from them). I think Starbucks (outside of their Starbucks Reserve store in Seattle) really isn't looking to serve that market -- they're really most middle-of-the-road. In fact, Starbucks is probably getting by on a lot of signalling in that less subtle space.
Same can be said about wine, micro brews, etc and is applicable only to your avg consumer. Those really invested in great coffee can dial things down to the region the bean was grown in.
